CHEVRE, LEEK AND SHALLOT TART
Steps:
- Preheat oven to 375 with rack in center. Lightly butter 7 1/2 inch quiche pan. Melt butter in skillet. Toss leeks and shallots with small amount of salt. Cook on med-low heat 10-15 minutes, until cooked through. To keep tart firm, get out as much liquid as possible. Drain vegetables in a fine-mesh strainer, pressing lighly to get out as much liquid as possible. On a floured surface, roll out pastry dough until very thin. Carefully place dough in prepared quiche pan and press dough against bottom and into grooves. Don't pull or stretch dough. Trim edges to about 1/2 inch over edge of pan. Pinch edges down untilo the edge rises just 1/4 inch above pan. Prick prepared dough all over with a fork. Fill bottom with pastry weights. Bake 20-25 min, until golden brown. Remove from oven and remove weights. Place a baking sheet in oven to preheat while preparing filling. To make filling, crumble goat cheese into small bowl. Stir in drained leeks and shallots. In another bowl, combine eggs, salt to taste, and pepper. Sprinkle leek, shallot, and cheese mixture into bottom of pastry shell. Pour egg mixture over. Carefully place filled tart onto preheated baking sheet. Bake 30 minutes, until middle is firm and tart is golden brown. Let rest 15 minutes or cool completely before slicing.
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